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Sweet-Potato Hash with Bacon Reviews

Using the pan drippings to sauté the vegetables allows the bacon's smokiness to permeate the whole dish. It's a striking complement to the sweet potatoes and red peppers. And don't fret about making too much—you won't have leftovers for long. The flavors will meld further and make for a terrific breakfast the next day.

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3.5/4

Went looking for a quick breakfast dish using ingredients I had on hand. I was short a red bell pepper, but subbed a mix of fridge staples: jarred roasted red pepper, sliced pepperoncinis, and (drained) oil-packed sun dried tomatoes. Turned out great! The bigger the skillet the better, more surface area to get some nice brown on the the sweet potatoes.

lschmidt
from Portland, OR
/ 12.22.2014

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Love this recipe! I blanched the cubed potatoes as the previous reviewer suggested. Used dried thyme. My husband and I were surprised at how yummy & easy it was! Definitely will be a go-to sidedish recipe.

ElaineCauley
from Leesburg, VA
/ 02.22.2014

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I scaled it down to size for two people. Chopped the red pepper into bits the same size as the sweet potatoes. Blanched the cubed potatoes prior to adding to the skillet. This was amazing!! Almost my favorite sweet potato recipe yet! Will make this again & again!

meandkisa
/ 06.20.2013

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Maybe it's just not my taste, but I really didn't like this recipe. It looked absolutely delicious to me on paper. But the recipe comes out way too sweet. Between the sweet potatoes, sauteed onions, and sauteed red pepper, the sweetness completely overwhelms the other flavors. Maybe if you added more meat, or switched out half the sweet potato for normal potato, it'd taste good. (My one caveat is that I didn't have fresh or dried thyme, so I had to used dried tarragon...but I don't think that made a huge difference.)

A Cook
from connecticut
/ 11.03.2009

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I found this recipe to be way to greasy and a little bland.

starltgirl
from tulsa, ok
/ 09.14.2009

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Good recipe, but for ease of use, prepare the whole thing in a dutch oven. Cook the bacon, remove the meat, add the onions, peppers, etc., and soften on the stove. Add the potatoes and toss the whole thing in the oven at 350 for 30 minutes (plus or minus, depending on how firm you like your sweet taters). This should help the veggies absorb all the bacon grease and taste. Plus: only one pan to clean.

lauderbaugh
from Boulder, CO
/ 06.09.2009

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I used only 5 strips of bacon but even so there was too much grease for me. I did like the sweet potato and red pepper together, which surprised me, and probably used twice as much fresh thyme, but ultimately it was just too greasy. If I make it again I'll drain at least half the bacon fat.

hnl
from Madison, WI
/ 04.03.2009

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Almost a mesquite flavour; very smoky but not at all harsh. Better than I expected - the other reviews are correct!
Very, very simple; just make sure to use nonstick pan.

ewan
/ 03.08.2009

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This is super. I used turkey bacon and it worked fine--I just added some olive oil when cooking the onions to make up for the dearth of grease. It's best with fresh thyme, but this time I didn't have any and tossed in some dried thyme while the mixture cooked--still gives it a good flavor. Great with a fried egg on top!

smithie71
from Cambridge, MA
/ 01.14.2009

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This is the best
sweet potato hash
I've ever had.
Throw 2 over easy
eggs on top and
you've got a
delicious Sunday
breakfast. Use
plenty of bacon
grease to cook the
onions, etc.